White Chocolate Pumpkin Cheesecake

5 from 1 vote

White Chocolate Pumpkin Cheesecake

Serve a delicious and tasty Thanksgiving dessert with this white chocolate pumpkin cheesecake recipe! It is easy to prepare but will make everyone turn their heads. Prepare it in 30 minutes and serve cool with whipped cream.

Prep Time30

Cook Time1 30

Chilling time5

Total Time7

Course: Dessert

Cuisine: American

Servings: servings

Calories: 632kcal

Author: Heather Perine

Ingredients

For the crust:

24 maple creme sandwich cookies
5 Tablespoons (71 g) unsalted butter melted

For the cheesecake filling:

2 pounds (4 blocks) cream cheese at room temperature
1 ½ cups (300 g) granulated sugar
¼ cup (60 g) sour cream
15 ounces (1 can) pumpkin puree *not pumpkin pie mix
6 large eggs at room temperature
1 tablespoon vanilla extract
2 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
4 ounces white chocolate melted

Instructions

Make cookie crust

Prep oven. Preheat oven to 350°F (177°C), with rack in middle of oven.
Make cookie crust. Pulse the cookies in a food processor or blender until finely ground. Put in a large bowl, and stir in the melted butter. 24 maple creme sandwich cookies 5 Tablespoons (71 g) unsalted butter
Assemble cookie crust. Press the cookie crumb mixture firmly into the bottom and slightly up the sides of a 10- inch springform pan, using the bottom of a measuring cup (or you can use your fingers).
Bake the crust. Place the pan on a baking sheet and bake at 350°F (177°C) for 10 minutes. Remove from the oven and let cool.

Make cheesecake filling

Combine cream cheese and sugar. In the bowl of a stand mixer, fitted with a paddle attachment beat cream cheese and sugar on medium speed for 4 minutes. 2 pounds (4 blocks) cream cheese 1 ½ cups (300 g) granulated sugar
Add remaining ingredients. Add the sour cream and pumpkin beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Beat in the vanilla, spices, and white chocolate until evenly mixed. Scrape down the sides of the bowl and along the bottom to make sure all of the cream cheese has been incorporated. ¼ cup (60 g) sour cream 15 ounces (1 can) pumpkin puree 6 large eggs 1 tablespoon vanilla extract 2 ½ teaspoons ground cinnamon 1 teaspoon ground ginger ¼ teaspoon ground cloves 4 ounces white chocolate

Bake the cheesecake

Lower the heat on the oven to 325°F (160°C).
Wrap springform pan. Wrap the outside of the springform pan in three layers of aluminum foil, ensuring none of the pan is exposed. You can also use a slow cooker liner (and I like to also then wrap a couple layers of foil after I put on the slow cooker liner.)
Bake the cheesecake. Prepare pan and boiling water: Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.
Pour filling into pan. Pour the cheesecake filling into the springform pan, over the cookie crust. Smooth the top with a rubber spatula. This will make a lot of batter and come almost to the top so be careful when transferring.
Place in oven. Place the roasting pan with the springform pan in it, in the oven.
Add hot water. Carefully pour the hot water into the roasting pan, pouring until the water reaches halfway up the side of the springform pan.
Bake the cheesecake. Bake at 325°F (160°C) for 1 1/2 hours until the edges of the cheesecake are set and slightly golden brown, and the middle of the cheesecake is set but still slightly wobbly.
Allow cheesecake to cool in oven. Turn off the heat of the oven. Crack open the oven door and let the cake cool in the oven, as the oven cools, for another hour, which will help prevent the cheesecake from cracking.
Chill the cheesecake. Cover the top of the cheesecake with a paper towel (to help with condensation forming) and then cover in foil. Chill in the refrigerator for a minimum of 4 hours, or overnight.
Serving the cheesecake. When ready to serve, remove the foil. Run a knife around the edges and remove the outer ring of the pan. Cut into slice and serve. I like to garnish with more white chocolate, whipped cream, and more maple cookies!

Notes

Storage: Transfer white chocolate pumpkin cheesecake with maple cookie crust into an airtight container or cover with plastic wrap or foil. Place a paper towel over the surface before sealing. This prevents condensation. Place in the fridge. It can last up to 3 days.
Freezing: Yes, you can freeze the whole white chocolate pumpkin cheesecake or individual slices. Before freezing, ensure your white chocolate cheesecake has completely cool. Freeze for 1 hour, uncovered. This will harden your white chocolate pumpkin cheesecake making it easier to wrap and freeze. Wrap with plastic wrap and place in freezer bags or wrap again with aluminum foil. Freeze for up to 3 months. To thaw, move frozen white chocolate cheesecake to the fridge. Leave it there overnight.
Maple Creme Sandwich Cookies - For the crust of this white chocolate pumpkin cheesecake, I used maple creme sandwich cookies. But you can also use other types of cookie crumbs like Graham cracker crumbs, Oreos, and gingersnaps. If using graham crackers I like to add in a few tablespoons of sugar.

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